Tomato Basil and Calabrian Chili Risotto with Shrimp

Tomato Basil and Calabrian Chili Risotto with Shrimp



  1. Set the oven to 400F. Quarter tomatoes and drizzle with 1 Tbsp olive oil. Roast for 30-40 minutes or until tomatoes have blacked slightly.

  2. In a large wide pot heat 4 Tbsp of olive oil over medium heat. Add risotto mix and stir until well coated. Cook until rice is slightly toasted for 3-4 minutes.

  3. Add wine and stir continually. Allow to fully evaporate.

  4. Add 1 cup of stock and stir until the liquid is absorbed. Repeat adding 1 cup at a time, stirring until the liquid has been absorbed after each addition.

  5. Continue to cook, stirring frequently until risotto is tender but al dente, about 30 minute. Note: You may need ½ cup - 1 cup more liquid.

  6. Meanwhile in a large bowl marinate shrimp with 4 tbsp olive oil, Sweet Basil Balsamic Vinegar, and Herb and Garlic Dipper.

  7. Add shrimp 5 minutes before risotto is done and cover pot to cook shrimp.

  8. Serve with roasted tomatoes and top with fresh basil. Serve immediately.

Recipe Note:

Pressure Cooker or Instant Pot Instructions: 

Set machine to Sauté and add the olive oil.Add risotto mix and stir to coat with olive oil. Cook 1-2 minutes until slightly toasted.Add wine and stir until fully evaporated (cooked-off).Add stock and reset machine. Close lid and set pressure to High for 7 minutes. A natural release is better however a quick release still works well. 

(Takes about 20 minutes total). Finish with grated parmesan cheese. Allow to rest at least 10 minutes before serving. The flavors intensify as it cools.


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